cultures – Tillamook Communityhttps://www.tillamook.com/community/blog
TillamookThu, 14 Sep 2017 22:00:18 +0000en-UShourly1https://wordpress.org/?v=4.8Exploring Tillamook FAQs: Get to Know Your Yogurt Cultureshttps://www.tillamook.com/community/blog/exploring-tillamook-faqs-get-know-yogurt-cultures/
https://www.tillamook.com/community/blog/exploring-tillamook-faqs-get-know-yogurt-cultures/#commentsFri, 23 May 2014 17:00:21 +0000http://www.tillamook.com/community/blog/?p=18293One of the best things about Tillamook Yogurt, besides the great taste and texture of course, is the addition of live and active cultures. The cultures are responsible for making yogurt an excellent addition to your daily diet because they provide you with healthy bacteria called probiotics. Probiotics are an essential part of having a […]

]]>One of the best things about Tillamook Yogurt, besides the great taste and texture of course, is the addition of live and active cultures. The cultures are responsible for making yogurt an excellent addition to your daily diet because they provide you with healthy bacteria called probiotics. Probiotics are an essential part of having a healthy digestive system because they keep the number of bad bacteria in your body very low.

All of our yogurt; Farmstyle Greek, Lowfat Yogurt, Light Yogurt, and Dessert Yogurt contain slightly different combinations of live and active cultures, although they all provide very similar health benefits. The live and active cultures we use in Tillamook Low Fat Yogurt are L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidus. The live and active cultures we use in Tillamook Light Yogurt are S. thermophiles and L. bulgaricus. The live and active cultures in Tillamook Dessert Yogurt are S. thermophiles and L. bulgaricus. The cultures in our Farmstyle Greek Yogurt are S.Thermophilus. L. Bulgaricus, L.Acidophilus, B. Lactis, L.Casei, L.Rhamnosus, and L.Lactis.

If you would like to see more nutritional information about our yogurt, please feel free to check the product pages on our website here.

]]>https://www.tillamook.com/community/blog/exploring-tillamook-faqs-get-know-yogurt-cultures/feed/22What Is Sour Cream?https://www.tillamook.com/community/blog/what-is-sour-cream/
https://www.tillamook.com/community/blog/what-is-sour-cream/#commentsTue, 13 Sep 2011 17:00:49 +0000http://www.tillamook.com/community/blog/?p=3784Ever wonder what sour cream is? Well, true to its name, sour cream starts with cream! The cream is pasteurized and cultures are added (cultures are just a fancy name for bacteria) to help the sour cream develop its flavor. Tillamook uses defined cultures which helps ensure each batch is consistent in flavor and texture. […]

Ever wonder what sour cream is? Well, true to its name, sour cream starts with cream! The cream is pasteurized and cultures are added (cultures are just a fancy name for bacteria) to help the sour cream develop its flavor. Tillamook uses defined cultures which helps ensure each batch is consistent in flavor and texture.

You may notice a small amount of light yellow liquid where you have spooned out your sour cream. It’s actually whey separating from the cream…a quick stir and you are back to normal!

While the traditional baked potato, nachos or a taco topped with Tillamook Sour Cream is hard to beat, baking with sour cream is an adventure worth taking! Sure, you can find recipes that specifically call for sour cream, but why not experiment? Play around with substituting sour cream for butter, or, use sour cream as an added ingredient. It’s so versatile! The high fat content in sour cream holds more moisture, so your finished product will be dense, but still moist. Sour cream also creates a slight tanginess that elevates flavors in your food. Gotta love those elevated flavors!

With four varieties of Tillamook Sour Cream to choose from, how do you know which one is right for you?

Tillamook Premium Sour Cream is so smooth and delicious; it makes everything it touches sing. The perfect addition to any dish that needs a boost from goodness to greatness.